Vegan Egg Rolls

Last Updated on August 9, 2026

These Vegan Egg Rolls are so simple to make, full of flavor, and a wonderful healthy plant based dish.

Most of the egg rolls I have found, are traditionally made with shredded cabbage, some kind of meat (usually pork), vegetables, rolled up inside a wheat flour wrap and deep fried.

But for my family, I wanted a healthier vegan version.

I sauteed my vegetables and then added a little special ingredient, peanut butter. Yes, Peanut Butter!

The peanut butter blends perfectly with the vegetables and gives the egg rolls a slight nutty yet earthy flavor.

I also decided to bake my egg rolls in the oven instead of frying.

This not only cuts down the fat but you will also notice that you are able to taste all of the colorful vegetables in these little rolls.

I also wanted to find a way to make these egg rolls gluten free.

There are two ways to enjoy these egg rolls gluten free, substitute the wheat flour wrap with rice paper, or make an egg roll bowl.

How to make a egg roll bowl?

Scoop the egg roll filling on top of your favorite cooked rice, add your favorite sauce, and sprinkle on a few chow mein noodles.

Serve the egg rolls with your favorite dipping sauces, such as soy sauce, duck sauce, plum sauce, teriyaki sauce, spicy or honey mustard, and a scoop of cooked rice.

ENJOY!

Ingredients for the egg rolls

• Egg Roll Wraps – Look for a egg free egg roll wrap. But if eating gluten free, use rice paper, or make it a egg roll bowl by adding the filling on top of rice.
• Cabbage – Cabbage is packed with nutrients. There are a few varieties of cabbage that can be used in this dish, such as green, purple, and white. I use what ever is on sale and available for this recipe.
• Carrots – Carrots give the egg rolls more texture and color.
• Peanut Butter – Adding peanut butter to the egg rolls adds a nutty and earthy flavor.
• Soy Sauce – This gives the egg rolls that unmistakable flavor.
• Minced Garlic and Onion – These two will become a subtle presence that infuses the dish.
• Vegetable Broth – Adding the flavor of vegetables without adding more vegetables.
• Salt and Pepper– To taste.
• Oil – I used olive oil, but any oil will do. This is for brushing onto the egg rolls before baking to prevent the rolls from drying out.
• Rice – Serve rice as a side or in the egg roll bowl. I like to use basmati rice, use your favorite rice.
• Sauces – Use your favorite sauce, try soy sauce, duck sauce, plum sauce, teriyaki sauce, spicy or honey mustard.
• Pickled Ginger or Sushi Ginger – Optional.
• Chow Mein Noodles – Optional if serving as a egg roll bowl.

How to make the Vegan Egg Rolls

Preheat the oven to 350°F.

Clean and chop up the cabbage and the carrots.

In a large stock pot add cabbage, carrots, and the remaining ingredients.

Cook at a medium high heat for about 10 to 15 minutes or until carrots are tender.

Once the carrots are soft, remove from heat.

How to assemble the Vegan Egg Rolls

Prepare a baking sheet with parchment paper and place it near the cooked vegetables along with a small bowl of water to seal the rolls once filled.

Open the package of egg rolls and set along side the cooked vegetables for quick assembly.

Place a large spoonful of the cooked cabbage onto the egg roll wrap, roll, and seal the wrapper edge with water.

After you have filled the baking sheet with the egg rolls, brush the oil on each roll and place into the oven.

Bake for 10 minutes, then rotate baking sheet and bake for another 10 minutes or until the rolls are a golden brown.

Once the egg rolls are a golden brown, remove the baking sheet from the oven.

Serve warm with a side of rice, pickled ginger, and your favorite sauce.

If making a bowl, add a scoop of rice, continue by adding a scoop or two of the egg roll filling, top with chow mein noodles and a sauce of your choice.

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